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Ninki 11 Junmai Genshu

Junmai Daiginjo

New style sake which has high acidity, apple acid and sake lactic acid.
Recommended to serve cold in wine glass with seabream sashimi or delicate vegitable
dish to enhance its taste.

Produced by Ninki Shuzo, Fukushima Japan
To make real, proper sake, no effort can be spared. We take are time and do not cut corners. We use wooden tools,a traditional Japanese steaming cauldron, trays for koji-kaking, and respect the traditional craftsmanship of the tools by not using more efficient versions.

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